Centegra Healthy Living Institute
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Edamame, Cranberry, Feta Salad

Edamame or soybeans on white background

1 16oz bag of frozen edamame, shelled
1/2 cup dried cranberries
1/4 cup fresh basil, cut into strips
2 Tbsp olive oil
1/2 cup feta, crumbled
Fresh ground pepper

Cook edamame in salted boiling water for 5 minutes. Drain and rinse under cold water to stop the cooking process and pat dry. Toss together edamame, cranberries, olive oil and pepper. Gently stir in feta. Serve chilled or at room temperature.

Nutrition information: Serving size: 1/3 cup Yield: 10 servings: 138 calories, 7.5 g fat, 12g carbohydrate, 2.5 g fiber, 7g protein, 92mg sodium

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